Dinner / Seasonal - Summer

California Grilled Chicken Sandwiches

4 Servings

Prep time: 15 minutes | Cook time: 15 minutes


Diet Style


Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chef's knife
  • Whisk
  • Mixing bowl


  • 2 boneless skinless chicken breasts, split in half
  • 4 brioche buns, split
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 4 slices Swiss cheese
  • 4 romaine lettuce leaves
  • 1 medium tomato, sliced ¼" thick and cut into half moons
  • 1 avocado, sliced
  • Olive oil or cooking spray for grill
  • 4 tablespoons lemon pepper seasoning
  • Kosher salt to taste
  • Pepper to taste


  1. Preheat grill

    Preheat your grill to medium-high heat.

  2. Combine mustard and mayo

    In a small mixing bowl combine mustard and mayonnaise and set aside.

  3. Butterfly the chicken

    Cut the two chicken breasts lengthwise into four pieces. Place them on a large plate or baking sheet.

  4. Season chicken

    Liberally season the chicken on both sides with lemon pepper seasoning.

  5. Spray grill

    Once the grill is hot, coat the grill grates with oil or cooking spray.

  6. Grill chicken

    Place chicken on the grill and close the cover. Grill the chicken, turning once during the cooking, until the internal temperature reaches 165º (approximately 5 minutes on each side).

  7. Season the veggies

    Season slices of tomato and avocado with salt and pepper.

  8. Add veggies and cheese

    Once the chicken is cooked through, place slices of tomato and avocado on and cover with your preferred cheese. Close the grill cover long enough for the cheese to melt. Remove from grill and set aside.

  9. Finish assembling and enjoy

    Using a knife or the back of a spoon, place a thin layer of the mustard/mayo mixture on each side of the buns. Add a burger onto the bun, finish with lettuce and the top bun, then serve immediately!